The combination of feta, olives, and pinenuts nestled in a potato is divine. For a creative presentation, cut a lemon in half and tuck in a fresh herb bouquet.

Ingredients:

12 small new potatoes, uniform in size and shape

6 cups water

1 1/2 teaspoons kosher salt

1/2 cup feta

1/4 cup toasted pinenuts

2 tablespoons chopped green olives

1 tablespoon extra-virgin olive oil

1 tablespoon dried currants

1/2 teaspoon chopped lemon zest

1/4 teaspoon oregano

1/4 teaspoon pepper

24 parsley leaves for garnishing

Directions:

Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with the water. Add the kosher salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful to not overcook. Strain and let cool.

Crumble the feta with a fork in a small bowl. Add the pinenuts, green olives, olive oil, currants, lemon zest, oregano, and pepper. Mix well.

To assemble: Scoop out the center of each potato with a spoon or melon baller. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with a parsley leaf.

Do-ahead tips: The feta mixture can be prepared up to 2 days in advance and refrigerated. (Do not add the pinenuts until ready to assemble, and let the mixture sit at room temperature 1 hour before assembly.) The potatoes can be assembled up to 4 hours in advance.